Haloumi is a delicious cheese originally from Cyprus; it is amazingly versatile and absolutely ideal for pan-frying. The combination of fresh herbs, chilli and garlic give this dish a real zing that works perfectly with the simple flavours of roasted roma tomatoes and fresh young lettuce leaves.
Serve it as a side dish for a barbeque or summer dinner party or as a light meal on its own with Lebanese bread. Make sure to look for a haloumi that is made with non-animal rennet; check your local deli or whole foods supplier if you cannot find it in your supermarket.
Preparation time: 30mins
- 1 tbs each of fresh mint, coriander (cilantro) and parsley, chopped roughly
- 2 garlic cloves, diced
- 1 lemon
- 1 red chilli, finely diced
- 315g (11 ounces) vegetarian haloumi
- 2-3 tbs olive oil
- 4 roma tomatoes, cut into wedges
- 1 tsp paprika
- 1 tsp raw sugar
- Bunch of butter or cos lettuce (young fresh leaves are the best), rinsed
Pre heat the oven to 180°C/356°F.
Slice the haloumi into 1cm thick rounds. In a large bowl add the chopped herbs, diced garlic and chilli, the zest of the whole lemon and juice from half the lemon and the olive oil.
Toss the haloumi in the mixture and set aside for 20 minutes to marinate.
Meanwhile on a baking tray arrange the tomato wedges; sprinkle with sugar and paprika, a little salt and pepper and drizzle with a little olive oil.
Roast in the pre-heated oven for 20 minutes until soft and golden. Remove from oven and set aside to cool.
Place a large fry pan over a medium-high heat; once at temperature add the haloumi mixture to the pan.
Fry for 3-4 minutes until haloumi is golden; remove from heat.
Arrange the lettuce leaves on a large platter; top with the cooled roasted tomatoes and then the halloumi mixture; dress with remaining pan juices.
Alternatively the salad can be arranged on individual serving plates.
Serve as a delicious summer entrée, side salad or as a light main meal.
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